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🍝 Oven-baked pork tenderloin schnitzel with pasta and Mediterranean vegetables

670 kcal · 30 min · 4 servings

Ingredients

• pepper, red 1 pc.
• pepper, yellow 1 pc.
• zucchini 1 pc.
• thyme, fresh 5 g
• tomatoes, chopped 400 g
• salt pinch
• pork tenderloin 600 g
• eggs 1 pc.
• breadcrumbs 100 g
• pasta seasoning 2 g
• wheat flour, Type 405 6 tbsp
• penne rigate 500 g
• oil 4 tbsp
• mozzarella 250 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the bell peppers thoroughly.
3. 3. Cut the bell peppers into quarters and remove the stem and seeds.
4. 4. Cut the bell peppers into strips about one centimeter wide.
5. 5. Wash the zucchini thoroughly.
6. 6. Cut off the ends of the zucchini.
7. 7. Cut the zucchini lengthwise into quarters.
8. 8. Cut the zucchini into pieces three to four centimeters long.
9. 9. Wash the thyme.
10. 10. Dry the thyme well with a kitchen towel.
11. 11. Strip the thyme leaves from the stems.
12. 12. Place the prepared vegetables in a bowl.
13. 13. Add the thyme leaves and the chopped tomatoes.
14. 14. Season the mixture with two to three pinches of salt.
15. 15. Mix everything well together.
16. 16. Spread the vegetables evenly on a baking sheet.
17. 17. Place the baking sheet in the oven for about 25 minutes.
18. 18. Bring about three liters of salted water to a boil in a pot.
19. 19. Rinse the pork tenderloin under running water.
20. 20. Dry the meat with kitchen paper.
21. 21. Cut the tenderloin crosswise into slices about two centimeters thick.
22. 22. Pound the meat slices slightly flat using the heels of your hands.
23. 23. Place the egg in a deep plate.
24. 24. Whisk the egg with two tablespoons of water.
25. 25. Place the breadcrumbs in a second deep plate.
26. 26. Mix the breadcrumbs with the pasta seasoning.
27. 27. Place the flour in a third deep plate.
28. 28. Add the penne rigate pasta to the boiling salted water.
29. 29. Cook the pasta for about 10 minutes until al dente.
30. 30. Heat four tablespoons of oil in a pan over medium to high heat.
31. 31. Coat the schnitzels thoroughly in the flour first.
32. 32. Then dip the floured schnitzels into the egg mixture.
33. 33. Finally, coat the schnitzels in the breadcrumb mixture.
34. 34. Press the breading onto the schnitzels slightly.
35. 35. Fry the schnitzels in the pan for about three to four minutes until golden brown on all sides.
36. 36. Place the fried schnitzels in the pan or individually on top of the vegetables.
37. 37. Continue cooking the meat in the oven for about four minutes.
38. 38. Cut the mozzarella into small cubes or tear it into small pieces.
39. 39. Drain the pasta in a colander.
40. 40. Return the drained pasta to the pot.
41. 41. Gently fold the oven vegetables into the pasta.
42. 42. Season the pasta and vegetable mixture with salt and pepper to taste.
43. 43. Serve the pasta and vegetables on plates.
44. 44. Sprinkle the mozzarella over the pasta.
45. 45. Serve the pork tenderloin schnitzels alongside.

Nutrition per serving

• kcal: 670
• Protein: 44 g · Fett/Fat: 27 g · Carbs: 63 g